Classic Louisiana Shrimp Etouffee
Enjoy the big, bold New Orleans flavors of Shrimp Etouffee with this easy recipe! Mild, sweet shrimp are smothered in a savory, spicy "seafood stew" made with green bell pepper, onion, celery, tomatoes, Creole seasoning and a light, nutty roux!
Print
Pin
Servings: 6
Ingredients
- 2 pounds medium to large shrimp (I use easy peel shrimp. They have been deveined, but have shells and tails on.)
- ½ stick butter
- ⅓ cup flour
- 1 medium onion, diced
- 1 medium green bell pepper, diced
- 2-3 stalks celery
- 2 teaspoons minced garlic
- 14.5 ounces canned diced tomatoes and green chiles
- 1 tablespoon Worcestershire sauce
- 1 tablespoon all purpose Creole seasoning
- 2 bay leaves
- ½ teaspoon thyme
- ½ teaspoon paprika
- 3 cups seafood stock (see recipe notes), or vegetable stock
- ¼ cup chopped fresh parsley
- 3-4 green onions, chopped
Instructions
- In a stock pot or Dutch oven, melt butter over medium high heat. To make the roux, or base, whisk in flour and continue to whisk until flour becomes smooth and begins to brown. Slowly stir until the roux becomes the color of peanut butter, approximately 7-8 minutes.
- Add the diced bell pepper, celery, onion and garlic. Stir until all the vegetables are coated in the roux. Stir frequently until the vegetables are tender, about 5 minutes.
- Add diced tomatoes & green chiles, Worcestershire sauce, Creole seasoning, bay leaves, thyme, paprika. Stir to mix all of the ingredients together.
- Stir in the seafood stock (or vegetable stock) until the sauce is smooth. Let simmer 10 mimutes.
- Add shrimp and cook 3-5 minutes, just until pink. Taste. Add ½ teaspoon salt, if needed. Stir in parsley and green onions and serve your etouffee sauce over steaming white rice.
Notes
To Make The Seafood Stock:
In a large stock pot, combine 3 cups vegetable broth, the leftovers of your chopped onion (not the papery onion skins), bell pepper and celery, ½ sliced lemon, 3 tablespoons of butter and the tails and shells of your shrimp. Bring to a boil over high heat, then lower the heat to simmer for 20 minutes. Strain the stock and set aside until ready to use.